Keynote reinventing meat using technology to preserve the planet
Industrial meat production is increasingly called into question for environmental, health or ethical reasons. Using this intensive production model, we won't be able to meet the future demand for animal proteins of the nearly 10 billion human beings that will live on this planet by 2050. Rather than changing our eating habits, can we instead change the way we produce our meat.
TU Delft alumna Dr ir Nadine Bongaerts will introduce you to the world of cultured meat. Gourmey's goal is to develop delicious and sustainable meat from a single animal cell and massively reduce the environmental impact. Facing both technical, and political challenges, they aim to reinvent the most controversial French delicacy: foie gras!
19.50 - 20.00 "Doors open" of the online event, so we can start on time.
20.00 - 20.10 Welcome and introduction.
20.10 - 20.40 Keynote by Nadine Bongaerts.
20.40 - 21.00 Q&A and there will be room for an interactive discussion.
Keynote speaker Nadine BongaertsTU Delft alumna Dr. Ir. Nadine Bongaerts is Senior Scientist in Molecular Biology at French startup Gourmey, the first cultured meat company in France. She studied Life Sciences and Technology (LST), the TU Delft and Leiden University joint programme. She competed with a student team in the IGEM competition, an international synthetic biology contest. She moved to Paris and completed her Ph.D. in synthetic biology & microbiology at INSERM and the Centre for Interdisciplinary Research. She was interviewed for the alumni magazine Delft Outlook.
Please note that we have a maximum capacity of 100 participants for this activity, if necessary a waiting list will be created.